Hello all,

A few weeks ago I planted the seeds from a lemon that my boyfriend and I were given by a farmer in Puerto Rico. Despite the New Hampshire winter bearing down upon us, the little buggers are sprouting on my window sill! Though this post asks about acid whey matters specifically, any tips for growing lemons (indoors, in New England... a long shot, I know, but I love an underdog!) would be greatly appreciated.

My strange question: I make quick cheeses, esp. mozzarella, from organic milk. I have a half gallon of acid whey on my hands right now and I was wondering: can I use it to feed my baby lemon trees? How?

Thank you for your time!
-YY